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1
Preheat the oven to 350 degrees F.
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2
Bring a large pot of water to a boil.
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3
Cut the core out of the cabbage and insert a long fork into the hole.
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4
Lower the cabbage into the boiling water.
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5
Remove 8 of the outer leaves as they fall off.
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6
Return the 8 leaves to the pot and cook for an additional 2 minutes to make them tender.
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7
Place them onto a sheet pan lined with a towel to cool and dry.
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8
In a bowl, mix together the Asian Sloppy Joes filling, Hearty Skillet Rice and scallions.
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9
Cut the tough bottom portion of the center rib out of each cabbage leaf.
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10
Place the leaf onto your work surface and put 2 tablespoons of the rice mixture into the center of the leaf.
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11
Roll up the bottom to cover the filling, then fold over the sides and continue rolling.
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12
When you have 8 rolls made, spread a thin layer of the Tomato Sauce onto the bottom of a shallow baking dish large enough to hold the rolls in a single layer.
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13
Place the rolls, seam-side down, in the dish and cover with the remaining Tomato Sauce.
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14
Cover the dish with foil and cook to heat the rolls through, 15 to 20 minutes.
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15
For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended.
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16
Reserve 1/2 cup for the Round 2 Recipe Stuffed Cabbage Rolls.
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17
Set the rest of the sauce aside.
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18
For the sloppy joes: In a large skillet over medium heat, add the oil.
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19
When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes.
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20
Push the vegetables to one side of the pan and add the ground pork.
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21
Break up any lumps and sprinkle with salt and pepper.
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22
Cook until the pork is lightly browned, about 5 minutes.
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23
If there is a lot of fat in the pan, spoon some of it out and discard.
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24
Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes.
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25
Reserve 1 cup of the mixture for the Round 2 Recipe Stuffed Cabbage Rolls.
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26
To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips.
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27
Reserve the remaining cabbage for the Round 2 Recipe Stuffed Cabbage Rolls.
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28
Divide the sloppy joe mixture onto the hamburger buns.
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29
Garnish with the sliced cabbage.
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30
Top with the bun tops and serve immediately.
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31
Cook the rice according to package instructions.
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32
In a large skillet over medium heat, add the oil.
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33
Add the onions, zucchini and red pepper flakes.
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34
Cook until the vegetables just begin to soften, 3 to 4 minutes.
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35
Add the ham and let cook another 3 to 4 minutes.
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36
Season with salt and pepper.
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37
Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper.
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38
Push the vegetables to the side of the skillet, add the eggs and cook until just set.
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39
Mix the eggs and vegetables together.
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40
Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot.
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41
Reserve 1 cup of the cooked rice for the Round 2 Recipe Stuffed Cabbage Rolls.
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42
Transfer to a serving dish and serve immediately.
